THAI SHRIMP AND CLAM CURRY

Thai Shrimp and Clam Curry image

This sweet-hot Thai recipe can be made with shrimp or chicken and cooks up in minutes. Increase chile sauce and ginger for spicier flavor. Serve in shallow bowls over steamed brown rice.

Provided by Susan Forbes Marden

Categories World Cuisine Recipes Asian Thai

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
1 large onion, halved and sliced lengthwise
1 large red bell pepper, seeded and sliced lengthwise
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1 teaspoon red chile paste, or more to taste
1 (14 ounce) can coconut milk
4 large fresh cherrystone clams, scrubbed
¼ cup chicken broth, or more as needed
1 fresh lime
1 teaspoon fish sauce
1 teaspoon brown sugar
3 tablespoons chopped fresh basil, divided, or more to taste
12 large shrimp, peeled and deveined

Steps:

Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 13.4 g, Cholesterol 97.4 mg, Fat 28.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 19.9 g, Sodium 291.4 mg, Sugar 5.1 g